This brew combines Cooper’s Canadian Blonde kit with fresh strawberries.
1 can Cooper’s Canadian Blonde LME.
1Kg (1 box) Cooper’s Brew Enhancer 2 (BE2)
7g Cooper’s Brewers yeast
2.4Kg Fresh Pureed Strawberries.
Brought approx. 6 Liters of water to a boil
Added BE2 and dissolved.
Added LME and rinsed can with very hot water into wort.
Boiled 1 hour.
Added puree. Reduced heat and steeped 20 minutes at approx. 86°C
Poured worted into ice and water mixture in fermenter (no sparge).
Filled to 22L
42 @ 1630h 04 Feb 25°C
12 @ 1715h 10 Feb 22°C
12 @ 1635h 11 Feb 21°C
Bottled on 11 Feb 2012 using Cooper’s priming sugar tablets and measured corn sugar spoonfuls.
This brew can out very opaque. Almost looked more like orange juice and retained some particulates (seeds). I do not believe this was pectin setting, because the puree was not boiled. However, it was a good fruity beer, and after two (2) months in the bottle, it began showing noticeable clarifying. In the future, I may try Irish Moss in the boil and a secondary fermentation, or even a lagering.